Spiced Copper River Salmon and Lobster-Mashed
Potatoes with Garlic Chive Purée
Chef Kerry Sear of Cascadia Restaurant – Seattle, WA
Adapted by StarChefs
Yield: 4 Servings
*Lobster oil can be prepared by boiling and simmering lobster shells
in grape seed oil. Cool and strain.
- 1 pound Yukon gold potatoes, peeled and roughly chopped
- 3 ounces heavy cream
- 3 ounces unsalted butter
- Lemon salt
- 4 ounces cooked lobster meat, diced
- 4 ounces lobster oil*
- 2 ounces peeled garlic cloves
- ½ ounce chives, roughly chopped
- ½ teaspoon fennel seeds
- ½ teaspoon 5 peppercorn mix
- ½ teaspoon curry powder
- 1 teaspoon brown sugar
- Pinch sea salt
- ¼ teaspoon allspice
- ¼ teaspoon garlic powder
- 4 (6-ounce) Copper River salmon fillets
- ¼ cup grape seed oil
For mashed potatoes:
In a large pot, boil potatoes in salted water until soft. Strain
and press through a potato ricer. Add cream and 2/3 of butter. Season
with salt. Warm lobster meat in remaining butter. Combine with mashed
potatoes. Fold in 2 ounces of lobster oil.
For garlic-chive puree:
Blanch garlic and chives in boiling water for about 1 minute. Puree
in blender. Reserve for service.
Place dry spices on a baking sheet and toast under broiler for approximately
1 minute. Allow spices to cool and then grind in a spice grinder.
Coat top of salmon with ground spice mixture. Heat a large skillet
with grape seed oil and add salmon, spice side down. Sear for approximately
1 minute and turn over. Cook for 1 more
minute. Remove salmon from pan and keep warm.
Place mashed potatoes on warm plates. Top with salmon. Drizzle remaining
lobster oil and garlic chive purée on plate.
A full-bodied Pinot Gris such as the Chalk Hill Estate 2001 Pinot